The name Gourmet Kitschen is is a play on words. Kitsch has been said to be the opposite of art- a cheap, “slapping together” of things and passing itself off as art. I must say my cooking escapades are quite the same- a slapping together of random things I may have tasted before, wanted to taste or imagined.
I am a very messy, irrational cook but I love it and it shows in the food I make.
Kitchen MIshaps and Victories, Restaurant Rants and Raves and a whole lotta wanderlust!
Wednesday, October 19, 2011
Kitschen Chaos: Roast Thai Chicken
The size of your chicken will depend on how many people you're feeding. I had a fairly small one which was perfect for 3 people plus Ananda. I love Thai Green Curry so I decided to do a deconstructed version of how I usually make it and marinated it in thai green curry paste, fish sauce, brown sugar, bagoong, pepper, olive oil, ginger and coconut milk for about 4 hours.I stuffed it with half a lime and lemongrass too.
Meanwhile my little kitchen elf was prepping the side---squash with salt and pepper, brown sugar and coriander.
Finished product with thai green curry gravy.
Serve with bagoong on the side! Lessen the green curry paste if you are feeding kids- it can get spicy!